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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 2 |
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This was in the AGE weekend supplement. I'll be trying this soon-probably next week-as it looks good. Ingredients:
400 g sirloin, hand chopped |
2 egg yolks, lightly beaten |
6 anchovy fillets, roughly chopped |
1 small onion, finely minced |
2 cornichons or 2 gherkins, finely chopped |
2 teaspoons capers |
2 teaspoons dijon mustard |
2 teaspoons worcestershire sauce |
1 teaspoon tabasco sauce |
4 teaspoons brandy |
4 teaspoons chopped parsley |
sea salt |
pepper |
1 tablespoon olive oil |
Directions:
1. Combine all the ingredients except the olive oil in a large bowl.
2. Use your hands, and make sure everything is mixed well and distributed evenly.
3. Form the mixture into 2 large, thick round patties.
4. Heat the oil in a large non-stick fry pan and cook the burgers on one side for 5 minutes, until dark and crusty.
5. Turn and cook for 1-2 minutes more or until cooked to your liking.
6. Serve on grilled Turkish bread with oven roasted tomatoes, and a rocket salad, or how ever you wish.
7. You can serve this mixture raw if you really want to!
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